Abstract
Colombia is the third largest passion fruit producer of the world after Brazil and Ecuador. The aim was to develop possible solutions to increase the added value for passion fruit produced by small and medium sized farms in Colombia, by developing a product that is easy to produce by farmers. The raw Passion fruits were used as efficient as possible to reduce waste. Two formulas are presented below, Formula A with fruit juice only and Formula B with fruit pulp (juice and seeds). Both formulas use the rind of passion fruit as gelling material, since no pectin was added. Product was packed in glass jars cooled. Strategies such as getting initial financial aid, a strong internal organization, and last but not least, a high-quality product, could lead to having a temporary competitive advantage. Later on, if the success is maintained, a permanent competitive advantage could be obtained.
Highlights
Colombia is the third largest passion fruit producer of the world after Brazil and Ecuador [1]
The Codex Alimentarius standard [2] 296, the Colombian organism in charge of developing food standards (ICONTEC) [3] with their standard 285 and the German standard (KonfV) [4] written by the Ministry of Justice, defines the jam as: “the product brought to a suitable consistency, made from the whole fruit, pieces of fruit, the unconcentrated and/or concentrated fruit pulp or fruit puree of one or more kinds of fruit, which is mixed with foodstuffs with sweetening properties as defined in Section 2,2, with or without the addition of water
Strategies: S-O: With secured resources and natural product fulfilling the need of passion fruit jam in Colombia
Summary
Colombia is the third largest passion fruit producer of the world after Brazil and Ecuador [1]. The Codex Alimentarius standard [2] 296, the Colombian organism in charge of developing food standards (ICONTEC) [3] with their standard 285 and the German standard (KonfV) [4] written by the Ministry of Justice, defines the jam as: “the product brought to a suitable consistency, made from the whole fruit, pieces of fruit, the unconcentrated and/or concentrated fruit pulp or fruit puree of one or more kinds of fruit, which is mixed with foodstuffs with sweetening properties as defined in Section 2,2, with or without the addition of water. The production of jam is proposed as a way for farmers to gain more economical resources
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